Place a pot of salted water on the stove and bring to a boil. Cook the macaroni according to the package instructions.
On the grill or in the oven, roast the poblano pepper until the skin blisters and chars. Place in a Ziploc bag to rest. Once cool to the touch, dice the pepper and remove the seeds and stem.
In a small pot, melt the butter on medium-low heat and add flour. Mix well and cook for 3-4 minutes.
Slowly, add the milk and whisk so that no lumps form.
Add salt, pepper and poblano pepper. Let cook for about 15 minutes, careful not to scorch the sauce.
Mix in the cheese and add the cooked pasta.
Fold the bologna into a muffin pan or ramekins.
Fill the bologna cup with the mac and cheese and bake for about 10 minutes at 350°.
Top with bread crumbs and parsley.
Let cool for 5-8 minutes to allow the cups to set.
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